Following is a recipe for Ethiopian staple at least here in the U.S. I have not come across an Ethiopian restaurant that does not serve Doro Wat (Ethiopian Chicken Stew). This flavorful dish has been a favorite with my family when we go to eat Ethiopian. I came across this wonderful blog The Daring Gourmet, where I found a step by step recipe for making the Doro Wat on a stove top, there was also a detailed post on how to make the Ethiopian spice blend used in making Doro Wat. I made my own spice blend but you could buy it HERE. This spice blend I think is essential in getting the taste just right.
- 3 lbs chicken thighs, cut into 1 inch pieces,
- 2 tablespoons fresh lemon juice
- 2 tablespoons niter kibbeh, if you have it (ethiopian spiced butter), or regular butter (I used regular butter)
- 2 tablespoons extra virgin olive oil
- 3 cups yellow onions finely minced to a chunky puree in food processor
- 1 tablespoon finely minced garlic
- 1 tablespoon finely minced ginger
- 2 tablespoon berbere (see recipe here) (or you can buy it HERE)
- 1½ teaspoons salt
- ½ cup white wine mixed with 1 teaspoon honey (I used the honey but skipped the white wine)
- 1 cup chicken stock
- 4 hard-boiled eggs, pierced all over with fork about ¼ inch deep
- Marinate the chicken pieces in the lemon juice for about 30 miuntes
- Add everything else to the crockpot and mix.
- Now add the marinated chicken and cover and cook on low for 5-6 hours.
And the Verdict is:
This was AWESOME! Also, this dish is SPICY. I mean really SPICY, so if you are not fond of SPICY food, I would cut down on how much of the spice blend you add. S was a brave soul today giving it a try and even with his ears turning red he wanted to have some more. C and I loved it. I think the Doro Wat probably will taste the best when served with Injera but i I served it over rice.